Please......there just starting to come thick n fast. ;D
Found this :P :P
http://www.bbcgoodfood.com/recipes/633634/chocolate-courgette-cake
The old ones are the best - you can't beat a courgette fritter!(*).
You can ring the changes by using different batter mixes.
* unless you put aubergine in it.
Cheers.
Is this of any interest froglegs? I usually serve this with a pasta in creamy sauce perhaps bousin and whatever veg is available, I have used broc/broad beans and its lovely with asparagus.
TIAN OF COURGETTES
freeze well (large brown dish - serves 8)
60mls olive oil
500g leeks – trimmed and chopped
3 garlic cloves – finely chopped
1Kg courgettes, trimmed and diced
700g spinach ( 500 frozen if in a rush)
150g brown rice, cooked according to pkt instructions
5 eggs
250g vegetarian gruyere cheese - grated
50g vegetarian parmesan cheese – grated
50g fresh breadcrumbs
25g butter
seasoning
heat 15mls oil in large pan and gently sweat off leeks
for 5-6 min add garlic and courgettes, cook for further 10min until tender
Remove frm heat and stir in spinach,cooked rice beaten eggs
and gruyere, mixing well to combine
season generously
spread into prepared dish and sprinkle breadcrumbs and
parmesan evenly over the top , dot with butter
bake in preheated oven gas mark 180c for approx. 45min
until the top is golden and the dish is lightly set
this one is a cold side dish. slice the courgettes approx 2 mm length ways, put in oven 1 hour, at 100 (low temp) courgettes cook slowly (dries out the courgettes and the flavors are more concentrated). put courgettes in bowl, depending on what you like add olive oil with chopped mint maybe some balsamic vinegar, or splash of lemon. serve cold, keeps in fridge for days and is yummy.
I put this in Edibles.
Or what about courgette & parmesan crown, which I believe was posted by Tim quite some time ago. I make double quantity & freeze to go with winter soups
Absolutely delish :P
Debs
Zucchine alla poveretta - Poor man's courgettes
Postby contadina » 24 Jul 2008, 18:43
A simple but tasty way to serve courgettes, is too thinly slice them lengthways (I use a potato peeler). Sauté them in olive oil with a sliced garlic clove and some mint until translucent. Leave to cool, then either mix with some lemon juice or vinegar and serve at room temperature.
Just copied this off another forum I'm on - seems to go down a treat, someone also jollied it along with fine sliced runners, sautéed at the same time as the courgette I guess.
Could you slice them and put them in a jar of vinegar?
Having checked out a lot of recipes they are mostly based on three basic ideas
1 pasta bakes or ratatouille type things
2 grated courgettes in batter (like onion barges or fritters) to serve with dips
3 cakes like carrot cake but with courgettes instead.
The fiber from the peeled and if large seed removed, marrow/courgette/zuchinni are great when added to soups or chutneys because they add bulk can be used as thickeners.
They work with fruits for sweets and vegetables recipes too.
Perfect ones also keep for quite a while if kept in a cool dry place. So no need to panic too much about using them straight away.
I have a recipe for pickled courgette if you want that one XX Jeannine
Basic recipe: slice across into 1cm rounds; fry in butter, turning from time to time; squeeze in lemon to finish.
Or: slice longways or obliquely; stir-fry - very hot - in oil until brown (toss constantly); lemon juice to finish.
Or: fry as in basic recipe, then top with a slice of tomato (to cover), basil, olive oil, etc & grill for a few minutes.
Or: stuffed courgettes (had this this evening!): cut in half length-wise & hollow out so that you end up with 2 "boats". Chop the debris & make a stuffing with that and onion, garlic, herbs & tomatoes - and cheese if you fancy it - pile it into the "boats" and bake till done.
Or: souffle (one of the best!). Can be done in a big souffle dish, or small ones, or poured into the shells as the above stuffing.
Or: soup! It makes a beautiful soup: add some cream & butter for richness; or a touch of spinach to intensify the colour.
Or: slice longways & fry in butter. Arrange in a gratin dish as follows: slice of courgette; slice of tomato; slice of cheese - like tiles on a roof - then repeat till done. (Add a basil leaf with the tomato if you like.) Bake in oven until cheese is melted.
We eat courgette every day for months, as you may have guessed....
Good for chutney & bread as well!
Quote from: Fork on July 11, 2010, 10:36:11
Found this :P :P
http://www.bbcgoodfood.com/recipes/633634/chocolate-courgette-cake
This is gorgeous my friend makes it, i am her chief taster i have suggested that she also put white chocolate chips in it not that i am a big chocolate lover ;)
She also makes chocolate beetroot cake which is rather nice too.
Thanks for all those recipes, they all look good. Jeannine, I would love your recipe for pickled courgettes please.